Generously season the chicken breasts with taco seasoning and salt and black pepper.

Heat 2 tablespoons of the olive oil over medium-high heat in a large skillet or saute pan.

Place the chicken in the skillet and brown well on the first side, approximately 4-5 minutes. Flip the chicken and brown on the second side for approximately 3-4 minutes. Adjust the heat as necessary so the spices don't burn. Transfer to a plate.

Refresh the oil if necessary. Add the onion to the skillet and cook over medium heat for 3-4 minutes or until it begins to soften. Add the bell peppers and garlic and continue cooking another 3-4 minutes or until the bell peppers are softened.

Add any remaining taco seasoning, the enchilada sauce and the diced tomatoes with green chiles. Bring to a simmer.

Cover with the lid slightly ajar, reduce heat to low and simmer, turning once, until the chicken is completely cooked to an internal temperature of 165 degrees in the center.

Add the drained and rinsed black beans and corn and cook briefly just to heat through.

Top with cheese and place the lid back on briefly just to melt the cheese.

Sprinkle with cilantro and top with fresh jalapeno slices if desired.